Bang Bang Chicken

Ingredients:
For the Chicken:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

1 egg

Vegetable oil, for frying

For the Bang Bang Sauce:
1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tablespoon sriracha (adjust for spice level)

1 tablespoon honey

1 teaspoon rice vinegar

Directions:
Marinate the Chicken:

In a bowl, whisk together buttermilk and egg.

Add the chicken pieces and let them marinate for at least 30 minutes (or up to 4 hours for extra tenderness).

Prepare the Coating:

In a separate bowl, mix flour, cornstarch, salt, black pepper, garlic powder, smoked paprika, and cayenne pepper.

Coat and Fry:

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).

Remove chicken from the buttermilk, allowing excess to drip off.

Dredge each piece in the flour mixture, pressing to coat well.

Fry in batches for 4-5 minutes or until golden brown and crispy.

Remove and drain on a wire rack or paper towel.

Make the Bang Bang Sauce:

In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.

Toss & Serve:

Toss the crispy chicken in the Bang Bang Sauce or drizzle it over the top.

Garnish with chopped green onions or sesame seeds, and serve immediately!

Prep Time: 10 minutes + marinating | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 420 kcal per serving | Servings: 4 servings

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